Preparing Vegan mac and cheese

Comfort food at its best, this creamy and indulgent vegan mac and cheese is a pure crowd pleaser. You could also use truffle oil instead of olive oil for a luxuriously fragrant sauce.

If you don’t use it already, nutritional yeast is a “cheesy” substitute. It often comes in flakes, which makes it brilliant to stir into warm sauces like this one. It creates a luxurious, tangy, silky sauce. It is also a vegan source of vitamin b12. Each serving provides 490kcal, 10g protein, 58g carbohydrate (of which 2g sugars), 23g fat (of which 8g saturates), 5g fibre and 2.1g salt.

Ingredients

  • 250g/9oz vegan dried macaroni
  • pinch salt

For the sauce

  • 5 tbsp olive oil
  • 400ml/14fl oz oat milk
  • 1 tbsp nutritional yeast (optional)
  • 4 garlic cloves, chopped, or 1½ tsp garlic powder
  • ¼ tsp cracked black pepper
  • ½ tsp salt
  • 1 tsp smoked paprika
  • ¼ tsp Dijon mustard
  • 2 tbsp cornflour
  • 120g/4oz vegan cheese, grated

For the topping (optional)

  • ½ tsp olive oil
  • 1 garlic clove, finely chopped
  • 4 Brussels sprouts, trimmed and finely sliced
  • pinch salt